Smoked Brisket Bacon Burgers
Smoked Brisket Bacon Burgers
I ain’t saying this burger will change your life... but it might. Grinding your own brisket with a little bacon mixed in gives you that perfect blend of juicy, smoky, beefy goodness. It’s rich, it’s indulgent, and it’s 100% worth the effort.
- Author
- Malcom Reed
Ingredients
- 16 lb whole packer brisket (untrimmed)
- 2–3 lbs bacon ends & pieces (or thick-cut bacon)
- Killer Hogs Steak Rub (or salt, pepper, garlic)
- Burger buns (toasted)
- Sliced cheddar and Swiss cheese
- Pickles
- Red onion slices
- Lettuce
- Tomato slices
- Big Malc's Burger Sauce (or your favorite burger sauce)
- ½ cup Blue Plate mayonnaise (or your favorite mayo)
- 1 tablespoon yellow mustard
- ¼ cup sweet pickle relish (juice and all)
- 1 tablespoon freshly grated onion (with juice)
- ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)
- ½ teaspoon paprika (for color)
- 1–2 teaspoons red wine vinegar (just a drizzle)
Directions
- Tip: Freeze your brisket for 20–30 minutes before grinding to keep it cold and help the grinder work smoother.
- Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
- Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
- Cut bacon into similar-sized pieces so it runs through the grinder easily.
- Alternate brisket and bacon as you feed it through the grinder to evenly mix.
- Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
- Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
- Weigh out about 8 oz portions and loosely form into balls.
- Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
- Make a slight dimple in the center to prevent the patties from puffing up too much.
- Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning. Remember the bacon adds salt, so don’t overdo it.
- Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
- Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
- Cook to an internal temp of 145°F for a juicy medium finish.
- Toast your buns and spread Big Malc's Burger Sauce on both sides.
- Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
- Crown it with the top bun and get ready to lean in.
